HEALTHY VEGGIE PASTA RECIPE RECIPES

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HEALTHY PASTA PRIMAVERA RECIPE | BBC GOOD FOOD



Healthy pasta primavera recipe | BBC Good Food image

A healthy spaghetti dish full of broad beans, leeks and asparagus tips. Make the most of spring greens with this vibrant, filling pasta recipe

Provided by Good Food team

Categories     Dinner, Main course

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 10

75g young broad beans (use frozen if you can't get fresh)
2 x 100g pack asparagus tips
170g peas (use frozen if you can't get fresh)
350g spaghetti or tagliatelle
175g pack baby leeks , trimmed and sliced
1 tbsp olive oil , plus extra to serve
1 tbsp butter
200ml tub fromage frais or creme fraiche
handful fresh chopped herbs (we used mint, parsley and chives)
parmesan (or vegetarian alternative), shaved, to serve

Steps:

  • Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.
  • Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn’t split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.
  • Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.

Nutrition Facts : Calories 476 calories, FatContent 9 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 74 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 9 grams fiber, ProteinContent 20 grams protein, SodiumContent 0.1 milligram of sodium

HEALTHY PASTA RECIPES - BBC GOOD FOOD



Healthy pasta recipes - BBC Good Food image

Our best ever healthy pasta recipes are packed with nutritious ingredients – perfect for a super satisfying, good-for-you lunch or supper.

Provided by Good Food team

More about "healthy veggie pasta recipe recipes"

VEGETARIAN CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES
You can't get much simpler and tastier than this easy vegetable carbonara – a brilliant little recipe to add to your repertoire!
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 461 calories per serving
    1. Cook the linguine according to the packet instructions.
    2. Meanwhile, carefully crack the eggs into a small bowl and beat them with a fork. Season with a little black pepper, then stir in the ricotta finely grate in most of the lemon zest.
    3. When the pasta has 3 minutes left, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return to the pan.
    4. Stir in the egg mixture and spinach with a wooden spoon – they’ll cook gently in the residual heat. Add a little pasta water to loosen, if needed.
    5. Share between bowls and serve with a green salad.
See details


HEALTHY PASTA PRIMAVERA RECIPE | BBC GOOD FOOD
A healthy spaghetti dish full of broad beans, leeks and asparagus tips. Make the most of spring greens with this vibrant, filling pasta recipe
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course
Calories 476 calories per serving
  • Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.
See details


HEALTHY PASTA RECIPES - BBC GOOD FOOD
Our best ever healthy pasta recipes are packed with nutritious ingredients – perfect for a super satisfying, good-for-you lunch or supper.
From bbcgoodfood.com
See details


VEGETARIAN CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES
You can't get much simpler and tastier than this easy vegetable carbonara – a brilliant little recipe to add to your repertoire!
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 461 calories per serving
    1. Cook the linguine according to the packet instructions.
    2. Meanwhile, carefully crack the eggs into a small bowl and beat them with a fork. Season with a little black pepper, then stir in the ricotta finely grate in most of the lemon zest.
    3. When the pasta has 3 minutes left, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return to the pan.
    4. Stir in the egg mixture and spinach with a wooden spoon – they’ll cook gently in the residual heat. Add a little pasta water to loosen, if needed.
    5. Share between bowls and serve with a green salad.
See details


SAUSAGE PASTA BAKE RECIPE | JAMIE OLIVER PASTA RECIPES
The beauty of this dish is you can freeze any leftovers, ready for another day when you’re short on time, or aren’t feeling in the mood – it beats takeaways!
From jamieoliver.com
Total Time 1 hours
Calories 599 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
    3. Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
    4. Pop the sausages out of their skins and break each one into 4 equal pieces. Roll each piece into a ball shape and place in an ovenproof dish. Drizzle over a little oil and roll to coat. Bake in the oven for about 10 minutes, or until golden and cooked through.
    5. Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes.
    6. Add a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
    7. Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes early, so it’s al dente. Drain in a colander and tip into a large baking dish.
    8. Add the sausage balls, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.
See details


VEGGIE-PACKED PASTA RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 3.8
Total Time 1 hours 0 minutes
Category main-dish
  • Remove and garnish with fresh parsley.
See details


VEGETARIAN CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES
You can't get much simpler and tastier than this easy vegetable carbonara – a brilliant little recipe to add to your repertoire!
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 461 calories per serving
    1. Cook the linguine according to the packet instructions.
    2. Meanwhile, carefully crack the eggs into a small bowl and beat them with a fork. Season with a little black pepper, then stir in the ricotta finely grate in most of the lemon zest.
    3. When the pasta has 3 minutes left, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return to the pan.
    4. Stir in the egg mixture and spinach with a wooden spoon – they’ll cook gently in the residual heat. Add a little pasta water to loosen, if needed.
    5. Share between bowls and serve with a green salad.
See details


SAUSAGE PASTA BAKE RECIPE | JAMIE OLIVER PASTA RECIPES
The beauty of this dish is you can freeze any leftovers, ready for another day when you’re short on time, or aren’t feeling in the mood – it beats takeaways!
From jamieoliver.com
Total Time 1 hours
Calories 599 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
    3. Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
    4. Pop the sausages out of their skins and break each one into 4 equal pieces. Roll each piece into a ball shape and place in an ovenproof dish. Drizzle over a little oil and roll to coat. Bake in the oven for about 10 minutes, or until golden and cooked through.
    5. Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes.
    6. Add a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
    7. Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes early, so it’s al dente. Drain in a colander and tip into a large baking dish.
    8. Add the sausage balls, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.
See details


VEGGIE-PACKED PASTA RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 3.8
Total Time 1 hours 0 minutes
Category main-dish
  • Remove and garnish with fresh parsley.
See details


VEGETARIAN PASTA SAUCE RECIPE: HOW TO MAKE IT
Loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. "You can add some of your favorite red wine to the sauce during the cooking process, if you wish." —Jerry Tamburino Sacramento, California
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 131 calories per serving
  • In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.
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